Emerald Seafood Salad * Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
PATTI - VDRJ67A
1/2 lbs: Scallops, washed well
1/2 cup: Dry white wine,
1/4 cup: Water,
1 Sprig: parsley,
1/2: Bay leaf,
1/4 tsp: Dried thyme leaves,
2: Peppercorns,
1/2 lbs: Shrimp, cooked
1 large: Red apple, skinned, cored, and diced
1/2 small: Sweet red onion, thinly slid
2 large: Kiwi fruits, peel, sliced
1/2 cup: Walnut halves,
1 Bunch: spinach, wash, trim
VINAIGRETTE DRESSING
3 tbsp: Olive oil,
1 tbsp: Lemon juice,
1/8 tsp: Salt,
1/8 tsp: Pepper,
Directions:
Place scallops in saucepan with wine and water. Put parsley, bay leaf,
thyme and peppercorns in cheesecloth and tie together. Add to
scallops in saucepan. Poach scallops gently over low heat for 5
minutes. Remove scallops. Allow to cool. Combine scallops with
shrimp, apple, onion, kiwi fruit and walnuts. Combine dressing
ingredients in a screw top jar. Shake to mix. Pour salad dressing
over salad. Toss well. Serve over a bed of spinach. Serve with fresh
French bread.
Source from luhu.jp
thyme and peppercorns in cheesecloth and tie together. Add to
scallops in saucepan. Poach scallops gently over low heat for 5
minutes. Remove scallops. Allow to cool. Combine scallops with
shrimp, apple, onion, kiwi fruit and walnuts. Combine dressing
ingredients in a screw top jar. Shake to mix. Pour salad dressing
over salad. Toss well. Serve over a bed of spinach. Serve with fresh
French bread.
Source from luhu.jp